Natural antimicrobials in food safety and quality /
This book, inclusive of 22 chapters, provides a comprehensive discussion on the use of natural antimicrobials in the food industry for enhancing overall food safety and quality. In particular, specific chapters are devoted to the discussion of bacteriophages and bacterial antimicrobial compounds, al...
| Format: | eBook |
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| Language: | English |
| Published: |
Wallingford, Oxfordshire, UK :
CABI,
2011.
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| Subjects: | |
| Online Access: | View fulltext via EzAccess |
Table of Contents:
- Naturally occuring biocides in the food industry / Deepak Acharya, Jose Luis Rios, and Mahendra Rai
- Bacteriophages and phage-encoded proteins : prospects in food quality and safety / P. García, Beatriz Martínez, Lorena Rodríguez and Ana Rodríguez
- A survey of antimicrobial activity in lactic acid bacteria of different origin / Ljubisa Topisirovic, Milan Kojic, Ivana Strahinic, Djordje Fira and Natasa Golic
- Bacteriocins for bioprotection of foods / Antonio Gálvez, Hikmate Abriouel, Rosario Lucas and Maria Jose Grande Burgos
- Bacterial antimicrobial peptides and food preservation / Maria do Carmo de Freire Bastos and Hilana Ceotto
- Microbial fermentation for food preservation / Yuanxia Sun, Yin Li, Hui Song and Yang Zhu
- Antimicrobials from Marine Algae / Mohamed Faid
- Antimicrobial secondary metabolites from fungi for food safety / Maira Peres de Carvalho and Wolf-Rainer Abraham
- Antimicrobial films and coatings from milk proteins / Khaoula Khwaldia
- Antimicrobial and other beneficial applications of chitosans / Mendel Friedman and Vijay K Juneja
- Reduction of biogenic amine levels in meat and meat products / Claudia Ruiz-Capillas, Ana Maria Herrero and Francisco Jimenez-Colmenero
- Biogenic amines in wine and vinegar : role of starter culture in their inhibition / Isabel M.P.L.V.O. Ferreira and Olívia Pinho
- Natural inhibitors of food-borne fungi from plants and microorganisms / Mehdi Razzaghi-Abyaneh and Masoomeh Shams-Ghahfarokhi
- Application of plant based antimicrobials in food preservation / Brijesh Kumar Tiwari, Vasilis P. Valdramidis, Paula Bourke and Patrick Cullen
- Essential oils and their components for the control of phytopathogenic fungi that affect plant health and agri-food quality and safety / Caterina Morcia, Martina Spini, Mauro Malnati, A. Michele Stanca and Valeria Terzi
- Fruit postharvest disease control by plant bioactive compounds / Marta Mari, Fiorella Neri, and Paolo Bertolini
- Antimicrobials from wild edible plants of Nigeria / Victor Oyetayo
- Natural antimicrobial compounds to preserve quality and assure safety of fresh horticultural produce / Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala, Emilio Alvarez-Parrilla, Laura de la Rosa, G.I. Olivas, Basilio Heredia and Maria Muy-Rangel
- Biological approach for control of human pathogens on produce / William F. Fett, Ching-Hsing Liao, and Bassam A. Annous
- Antimicrobial and other biological effects of garcinia plants used in food and herbal medicine / Govind J. Kapadia and G. Subba Rao
- Predictive modelling of antimicrobial effects of natural aromatic compounds in model and food systems / Nicoletta Belletti, Sylvain Sado Kamdem, Rosalba Lanciotti and Fausto Gardini
- Database mining for bacteriocin discovery / Riadh Hammami, Abdelmajid Zouhir, Christophe Le Lay, Jeannette Ben Hamida and Ismail Fliss.